Spices not only improve the taste of food but also a good source of vitamins B and C, iron, calcium, and other antioxidants by many medical industries like cosmetic, pharmaceutical, and aromatic as perfumery. Spices, spice seeds, and herbs are employed as adjuncts to impart flavour and aroma or piquancy to foods. In the small quantities used to prepare culinary dishes, they have little nutritional value, but they stimulate the appetite, add zest to food, and enhance flavours.